- Yield: 6 servings
Chiles en Nogada
Recipe courtesy of Michelle Ruiz, Executive Chef of FirstService Residential, Isles of Collier Preserve (formerly Banquet Chef of Vasari Country Club in Bonita Springs, Fla.)
Ingredients
- Ingredient for poblanos:
- poblano peppers - 6 ea.
- Ingredients for picadillo (filling):
- blended oil - 2 ozs.
- onion - 1 ea., diced
- garlic - 2 cloves, minced
- ground beef - 8 ozs.
- ground pork - 8 ozs.
- tomato - 1/2 cup, chopped
- walnuts - 1/2 cup, chopped
- banana - 1/4 cup, chopped
- peach - 1/2 cup, diced
- apple - 1/2 cup, diced
- pear - 1/2 cup, diced
- cinnamon - 1 tsp.
- cloves - 1/2 tsp., ground
- salt - to taste
- pepper - to taste
- Ingredients for nogada (walnut sauce):
- walnuts - 1 cup, soaked in milk overnight
- milk - 1/2 cup
- sugar - 1 Tbsp.
- sherry wine - 1 oz.
- salt - 1 pinch
- cream cheese - 2 ozs.
- goat cheese - 1 oz.
- Ingredients for garnish:
- pomegranate seeds - 1/2 cup
- fresh parsley - to taste
Instructions
Procedure for poblanos:
- Roast the poblanos over an open flame until the skin is blackened. Set aside in a bowl.
- Cover in plastic. Let rest for a few minutes, then peel off the skin.
Procedure for picadillo:
- Heat the oil in a pot over medium heat. Add the onion and garlic. Sauté until softened.
- Add ground meat. Cook.
- Add chopped tomatoes. Cook until they soften, about five minutes.
- Stir in the nuts, banana, peach, apple, pear, cinnamon, and cloves.
- Season with salt and pepper. Let the mixture simmer for about 10 minutes, until the fruit softens and the mixture is slightly thickened.
- Adjust seasoning if necessary. Remove from heat and let cool slightly.
Procedure for nogada:
- Drain the soaked walnuts and place them in a blender or food processor.
- Add the milk, sugar, sherry, and salt. Blend until smooth and creamy, adding more milk if needed.
- Little by little, add the cheeses, pulsing until it is well-incorporated and you have reached a creamy consistency.
To plate:
- Fill the roasted poblanos with the picadillo mixture, being careful not to break the chiles. Warm the chiles a bit in the oven, about 4 minutes. Place the stuffed chiles on a serving platter.
- Pour the nogada sauce over the stuffed chiles.
- Sprinkle with pomegranate seeds and fresh parsley to taste.
